While your grill heats up, combine the diced Roma tomatoes, minced garlic, thinly sliced basil, 1 1/2 tablespoons of extra virgin olive oil, sea salt, and cracked black pepper in a bowl. Stir gently to combine, allowing the flavors to meld while you work on grilling. This fresh topping will be ready to use once your bread and peaches finish cooking, so the flavors stay bright and the basil remains vibrant.

Preheat your grill to medium-high heat (around 400°F). While it heats, brush the sourdough slices and peach halves generously on all sides with the 2 tablespoons of extra virgin olive oil. This oil coating ensures even browning and prevents sticking. I like to use a pastry brush for even coverage and better control over how much oil goes on each piece.

Place the oiled sourdough slices on the grill and toast for 1-2 minutes per side until golden and crispy with light char marks. Remove to a cutting board. Then place the oiled peach halves cut-side down on the grill for 2-3 minutes until caramelized and softened, then flip and cook the skin side for 1-2 minutes. The peaches should be tender and develop a nice charred exterior that adds sweetness and depth.

Rub the warm toasted bread with a cut garlic clove (from the minced garlic mixture in Step 1—use a fresh raw clove if you prefer more garlic punch, but I prefer using the grilled bread's warmth to release the flavor without overpowering the delicate peaches). Spread 2-3 tablespoons of vegan cream cheese onto each slice. Place one grilled peach half on top of the cream cheese, then spoon the tomato-basil topping generously over the peaches.

Drizzle each bruschetta with a small amount of balsamic glaze for a glossy finish and tangy sweetness that complements the grilled peaches beautifully. Serve immediately while the bread is still warm and the peaches are at their peak temperature, so all the flavors meld together harmoniously.